Zobrazeno 1 - 10
of 150
pro vyhledávání: '"Sonia Collin"'
Publikováno v:
Fermentation, Vol 10, Iss 6, p 276 (2024)
At present, non-alcoholic and low-alcoholic beers (NABLABs), in addition to their premature sensitivity to oxidation, still suffer from a lack of fruity fermentation aromas. Maltose/maltotriose-negative yeasts offer a highly attractive alternative fo
Externí odkaz:
https://doaj.org/article/5cec5e262bd043078231d50baad55661
Publikováno v:
Molecules, Vol 29, Iss 10, p 2370 (2024)
Even when fresh, non-alcoholic, and low-alcoholic beers (NABLABs) exhibit significant staling defects due to premature oxidation. In this study, the antioxidant power of eleven fresh commercial NABLABs was assessed by means of three different assays:
Externí odkaz:
https://doaj.org/article/05c59bd754e342779720b249b6dbaf90
Publikováno v:
Beverages, Vol 9, Iss 3, p 67 (2023)
While the Saaz aromatic variety remains classified as a total-flavanoid-rich cultivar, no inverse correlation was found between total flavanoids and the α-acid content when the dual-purpose varieties Citra, CTZ, Amarillo, Eureka!, Mandarina Bavaria,
Externí odkaz:
https://doaj.org/article/52e64d1cb2444d8f9cc87657f3933f9e
Publikováno v:
Molecules, Vol 28, Iss 4, p 1548 (2023)
Fine-grade cocoa beans are characterized by their great organoleptic quality. Brazilian cocoa producers increasingly privilege organoleptic quality over yield. Catongo and FL89, fine Brazilian cocoa genotypes from Bahia, are characterized by particul
Externí odkaz:
https://doaj.org/article/abc3f8dffeb1426cb9c6975b5a7cca1a
Autor:
Margaux Simon, Sonia Collin
Publikováno v:
Beverages, Vol 8, Iss 4, p 61 (2022)
Nowadays, non-alcoholic (NAB) and low-alcoholic beers (LAB) still significantly suffer from staling defects when fresh, partially due to absence of ethanol as antioxidant. In the current work, the fate of flavan-3-ols (monomers, dimers, and trimers)
Externí odkaz:
https://doaj.org/article/541bb49ca5ba48958ad8c570ea60d33a
Publikováno v:
Beverages, Vol 5, Iss 2, p 39 (2019)
The aromatic complexity of craft beers, together with some particular practices (use of small vessels, dry hopping, etc.), can cause more oxidation associated with pre-maturated colloidal instability, Madeira off-flavors, bitterness decrease, and aro
Externí odkaz:
https://doaj.org/article/c1d37764ec6342db961043911efb9c0d
Publikováno v:
Foods, Vol 6, Iss 3, p 18 (2017)
Procyanidin C1 is by far the main flavan-3-ol trimer in cocoa. Like other flavan-3-ols, however, it suffers a lot during heat treatments such as roasting. RP-HPLCHRMS/MS(ESI(−))analysis applied to an aqueous model medium containing commercial procy
Externí odkaz:
https://doaj.org/article/a82cb52f0e0b462ea34b4316de1b964f
Publikováno v:
Journal of the American Society of Brewing Chemists. :1-9
Publikováno v:
American Society of Brewing Chemists. Journal, Vol. 1, no.1, p. 1-10 (2022)
Dry hopping imparts distinct aromas but also a series of non-volatile compounds suspected of causing flavor and physical instability during beer storage. In this work, color, chill haze, total polyphenols, total flavanoids, and flavan-3-ol monomers (
Publikováno v:
Journal of Agricultural and Food Chemistry. 70:3272-3279